276712 Wed Feb 23 19:21:59 -0800 2005 7 31 Home Cooking 0 1460553 So I have some pork chops from Costco: boneless center-cut chops, I'd say 1 - 1.5 inches thick. I have a recipe from the Dinosaur BBQ cookbook for marinated oven-roasted baby back ribs with a pineapple bbq sauce. I'd like to make the recipe, but use the chops instead of baby backs. Will it be ok to marinate the chops? It's a mostly citrus marinade (OJ and lime juice, plus garlic, onion, cumin, etc). Assuming it's ok to marinate the chops, should i just cook them in a pan on the stove top? Should I brown and then put in a roasting pan? should I just roast from the get-go? Thanks for any thoughts! Wed Feb 23 19:21:59 -0800 2005 0 adam 1 1460559 marinating will be great. i'd add some salt and increase the marinating time to penetrate--loin chops are not as fatty as ribs. i'd go with sear on the stove, finish in the oven. that's how we do our pork chops anyway. Less likely to dry out. Wed Feb 23 19:45:57 -0800 2005 1460553 0 patrick 2 1460607 Yes, what Patrick says! You'll love em! Thu Feb 24 10:24:52 -0800 2005 1460559 0 SJ 2 1460644 how hot and how long would you say for the oven (and, for that matter, for the stove)? Thu Feb 24 12:44:12 -0800 2005 1460559 0 adam 3 1460646 preheat oven to 350F Get a cast iron skillet as hot as you can get it, melt a little butter in it, and sear the chops on both sides, just long enough to get them some color. If the skillet is big enough, put the chops in it and put it in the oven. Cover the skillet with a lid or foil. this will keep them extra moist. as for timing it will depend on the thickness of the chops. i'd say 30 to 45 minutes, check them starting at 20 minutes. they can be a little pink, in fact that's how you get them nice and juicy. there's not really any problem with trichinosis in the pork industry anymore so all of the "cook to 170 degrees" nonsense is...nonsense. I think we take them out when they reach internal temp of 145, and they continue to heat up after being removed from oven. Link: http://www.pdbd.com/henwaller Thu Feb 24 12:54:40 -0800 2005 1460644 0 patrick 1 1460561 Of course you can marinate them. What I do after I marinate my pork chops is wrap each one individually in the non-stick reynolds wrap. I put all the herbs and spices I want (plus salt & pepper) on each side and wrap them up. Leave a little breathing space on top but not much. I put them on a cookie sheet and bake them for 45 minutes in the oven at 350 degrees. They come out tender as a piece of cake. You have no clean up afterward. Just throw the reynolds wrap away. They are super juicy and the marinade with the herbs and spices just sing. Hope this helps. Boo Wed Feb 23 19:50:14 -0800 2005 1460553 0 Anna 'Boo' Carroll 2 1460792 Tried this with a marinade last night and got rave reviews! Used kosher salt, fresh ground pepper and a honey garlic marinade (from the store, I'm ashamed...:). Raised the temp a bit to 400 to speed things up and it still worked perfectly. Pulled it out at 152 degrees and it popped up to 160 while resting, so it was still tender. Thanks for the rec! Fri Feb 25 12:10:19 -0800 2005 1460561 0 cp 1 1460562 Of course you can marinate them. What I do after I marinate my pork chops is wrap each one individually in the non-stick reynolds wrap. I put all the herbs and spices I want (plus salt & pepper) on each side and wrap them up. Leave a little breathing space on top but not much. I put them on a cookie sheet and bake them for 45 minutes in the oven at 350 degrees. They come out tender as a piece of cake. You have no clean up afterward. Just throw the reynolds wrap away. They are super juicy and the marinade with the herbs and spices just sing. Hope this helps. Boo Wed Feb 23 19:50:14 -0800 2005 1460553 0 Anna 'Boo' Carroll